We recently and temporarily acquired a new member of our household. A 16 year old French girl will be staying with us for the next three weeks or so on an exchange program. She brought a tin of foie gras as a gift, which is something I've never encountered before. I thought I'd ask for some help here from those who might have some experience with this. I'd like to do something good with it as she's a really sweet kid and it was very nice of her to bring this out for us.

There will be some variation between brands, but canned (think 'preserved', it should make you feel more kindly toward it) foie gras is quite good. We brought several cans home from our trip to Provence two years ago October, I was that impressed. Our favorite thing is to simply slice it and serve it on toasted baguette pieces, sometimes with something like a savory tomato jam.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

What Jenise and Jeff say. Don't try to sear it - that doesn't work.It's fine on toasts, all by itself or alongside cream cheese, capers, cornichons, fish eggs, tomato slices, whatever. A sprinkle of chopped chives never hurt anything of that nature.

Mike Filigenzi wrote:Great - thanks everyone. I was specifically wondering about whether I should try and sear it or something like that. I'll pick up some goodies to go along with it and we'll have it on brioche.

Definitely no searing. In fact, if anything, if it's hot down there freeze it for a half hour before you slice it. Much more manageable!

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Mike, what does it say on package? You can buy bloc (which can also just say foie gras), pate, and terrine in can. It's possible to buy half-cooked bloc (mi cuit) in France, but it's illegal to bring in (but most customs inspectors will ignore fine print). That you can sear (very briefly, after chilling first).

Brought a lot of tins back last year from Paris on a recommendation from a fried that lives there. Sent me to get some from a small supplier. Terrific stuff. Chilled it, Served slices on a plate with peaches sauteed in butter and minced rosemary.....sensational.

We ended up having this last night. I let Alicia, our French exchange student, take the helm for supper and she served the foie gras just as it was with bread. We also had smoked salmon and creme fraiche on blinis and melon with prosciutto and cherry tomatoes. Cheese and then whoopie pies and ice cream for dessert. A very nice meal, and she did everything with the exceptions of the whoopie pies and the batter for the blinis. It was a real treat to just relax and watch preseason football while someone else made supper.

Christina Georgina wrote:Brought a lot of tins back last year from Paris on a recommendation from a fried that lives there. Sent me to get some from a small supplier. Terrific stuff. Chilled it, Served slices on a plate with peaches sauteed in butter and minced rosemary.....sensational.

What a killer prep, Christina.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov